Not exact matches
It's
extracted from birch trees and has a very low glycemic index, much lower than even agave or
coconut palm sugar, and it tastes similar (if a little
fresher) than sugar.
8
fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3 cups sugar 1 teaspoon vanilla
extract 1 quart water 3 cups sugar 1 teaspoon vanilla
extract 2 cups freshly grated
coconut 6 medium dried apricots, cut into thin strips for garnish
Coconuts are first removed from the
coconut tree and then the extra virgin
coconut oil is
extracted from the meat on the insides of the
coconut through a cold - expeller press.The
coconut oil is a stark, bright white color and has a
fresh coconut smell.
3 cups cashews, soaked for 1 hour 3/4 cups
coconut oil, melted
fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla
extract 1/4 cup filtered water
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla
extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup
coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon
fresh lemon juice 2 tablespoons sugar
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup
coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla
extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup
fresh blackberries *
2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla
extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened
Coconut Milk) 2 cups blueberries (
fresh or frozen)
I made a
fresh homemade whipped cream and added
coconut extract to fit the flavor of the pie.
Add the
coconut milk,
fresh mint, chia seeds, avocado, spinach, dates (or honey), and vanilla
extract to a blender and blend until smooth.
Puddings: 1/2 c. full - fat
coconut milk or other milk of your choice 1/4 c.
fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful
fresh spinach 3 pitted medjool dates, soaked in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla
extract 1 T. + 1 t. cocoa powder
Filed Under: Desserts, Gluten - Free, Vegan Tagged With: cashews, chocolate,
coconut oil, desserts,
fresh mint, gluten free, healthy recipes, mint, mint
extract, no bake, paleo, raw, vanilla
extract, vegan, with nuts
1 cup of raw cashews, soaked overnight in
fresh, purified water 1/4 cup
coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1 teaspoon of
coconut oil, melted 1 teaspoon of vanilla
extract Pinch of pink Himalayan salt Topping: Shredded
coconut flakes
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup
fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm
fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla
extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
2 tablespoons butter, ghee, or
coconut oil 3 eggs 3/4 cup whole milk or
coconut milk 1/2 cup almond flour 1/4 cup arrowroot powder 2 tablespoons
coconut sugar or honey 1/2 teaspoon vanilla
extract 1/8 teaspoon unrefined sea salt 1/2 cup
fresh or frozen organic blueberries
1 can
coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean
extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (
fresh or frozen)-- optional
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3
fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons
coconut sugar) 1 teaspoon pure vanilla
extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1 cup
Fresh Blueberries 80 24 • 1/4 cup Extra Virgin
Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons Vanilla
Extract 24 1.1 • 1 Egg 70 0
Ingredients: 3/4 cup all purpose flour 1/2 cup
coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla
extract 1 cup
fresh or frozen blueberries ** 1/3 cup unsweetened and toasted
coconut flakes
2 cans of full fat
coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons
coconut oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option) 1 teaspoon vanilla
extract or vanilla bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10
fresh figs (reserve a few for serving if desired)
1 very ripe banana 1/2 cup of
fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla
extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and
coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons
coconut oil — melted 1 cup full fat
coconut milk 1/2 cup
coconut sugar 1 teaspoon vanilla
extract 1 1/2 cups finely shredded butternut squash about 1 cup
fresh cranberries
Filling 1 cup
fresh carrot juice 1/2 cup meat of young Thai
coconut 1/2 cup Brazil nut milk OR any other nut or
coconut milk 1/2 cup raw agave syrup 1/2 cup
coconut butter 1/4 cup date paste 1/2 tablespoon vanilla
extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
Chocolate Mousse 1/2 cup meat of
fresh young
coconut flesh scooped from centers of 2 avocados (see assembly instructions below) 3 tablespoons raw cacao powder 2 tablespoons carob powder 1 tablespoon mesquite powder 1 tablespoon maca powder 5 tablespoons raw agave nectar 3 - 4 tablespoons
coconut oil 1 - 2 teaspoons vanilla
extract (optional)
The ingredients are very simple — it has
coconut extract, water, and a preservative — and I can provide the
fresh brown
coconuts.
Filling: 1 Tablespoon Chia Seeds 4 Tablespoons
Fresh Lemon Juice 1 Tablespoon
Fresh Lemon Zest 1 Tablespoon
Coconut Oil 2 Tablespoons Unsweetened Vanilla Almond Milk 3 Tablespoons Unsweetened Applesauce 1/2 teaspoon Baking Powder 1/4 teaspoon Sea Salt 1/2 teaspoon Pure Vanilla
Extract 1/4 teaspoon Liquid Stevia 2/3 cup Oat Flour
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup
fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted
coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or
extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
1 cup
fresh young
coconut meat 1/3 cup cocoa powder 1/4 cup agave syrup 2 teaspoons vanilla
extract coconut water to blend.
1 1/2 cups raspberries (
fresh or frozen) 1/4 cup sugar 1/2 cup water 1 14 - ounce can
coconut milk 1 cup heavy whipping cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla
extract 3 ounces bittersweet chocolate, chopped into small chunks
Wet milling refers to a method that involves
extracting coconut milk from the
fresh meat and then separating the oil from the milk using enzymes or centrifuge.
• 12.3 oz (350gr) roasted cashew • 14 oz (400gr)
fresh raspberries (thaw if using frozen raspberries and drain the liquid) • 1.7 fl oz (50gr) lemon juice, squeezed from lemons • 2.8 fl oz (80gr)
coconut oil, melted • 8 tablespoons maple syrup • 1/2 teaspoon sea salt • 1tablespoon vanilla
extract
Salted Caramel Sugar 3/4 cup sugar flakey sea salt Gingerbread Latte 2 cups lite or full fat canned
coconut milk (OR your favorite milk) 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2 tablespoons molasses 2 tablespoons pure maple syrup 1 tablespoon vanilla
extract 1/4 -1 / 2 cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving
fresh baked gingerbread cookies, for serving and EATING Whipped Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla
extract)
2 cups all - purpose flour 1 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp pure vanilla
extract 1/4 cup
fresh orange juice 1/2 cup sweetened shredded
coconut
Wet milling
extracts the oil from
fresh moist
coconut meat instead of dried
coconut, and it is a traditionally accepted method that does not destroy the oil's nutritional qualities.
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded
coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons
fresh lemon juice 3/4 teaspoon pure vanilla
extract 1/4 teaspoon ground ginger (optional) Pinch of sea salt
With this method, the oil is
extracted from
fresh coconut meat without drying the
coconut meat first.
All
coconut oils have to be
extracted from the whole
coconut, therefore technically speaking, the only truly «unrefined»
coconut oil you can consume is the oil still inside the
coconut meat from a
fresh coconut just picked off the tree.
1 Cup All - purpose Flour 1 Cup Whole Wheat Pastry Flour 1/2 Cup Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/4 Cup Organic Virgin
Coconut Oil 1 1/4 Cups Low - fat Buttermilk 1 Large Egg 1/2 Teaspoon Fiori di Sicilia
Extract (or 1/2 Teaspoon Lemon
Extract) 1 Tablespoon Grated Lemon Zest 1 Cup
Fresh or Frozen Blueberries Topping: 1/3 Cup Sugar Rubbed With 1 Teaspoon Grated Lemon Zest
1 can full fat
coconut milk, refrigerated 24 to 48 hours 1/2 cup
fresh squeezed orange juice zest of 1 large orange (about 2 teaspoons) 1 teaspoon vanilla
extract 1 tablespoons raw honey a handful of frozen raspberries
2 cups
fresh or frozen blueberries 2 cups
coconut water or unsweetened
coconut beverage 5 tablespoons almond butter 1/4 cup hemp seeds 1/4 cup water 3 tablespoons agave or maple syrup 1 teaspoon vanilla
extract
3/4 cup plus 2 Tablespoons
Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2 cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or
Coconut Milk with 2 teaspoons
Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla
Extract 1/2 cup Sugar - Free Powdered Sugar
Unlike olive oil, which is
extracted from repeated pressings of the meat of the olive hence creating extra virgin (first pressing) or virgin (second pressing) oil, virgin
coconut oil is
extracted using a wet - milling method; where the oil is
extracted from
fresh coconut meat without drying first.
«HEALTHIFIED» FROZEN YOGURT 3 cups unsweetened
Coconut Kefir 3 tsp
fresh lemon juice 1 cup Swerve (to keep it soft, erythritol will make it hard) 1 tsp stevia glycerite 1 tsp vanilla
extract or other
extract (click HERE to find) 1/2 tsp Celtic sea salt (to keep it from hardening)
Last year for my mom's birthday, I made her a
coconut cake made with
fresh vanilla bean instead of
extract and the difference was amazing.
«Virgin»
coconut oil is
extracted from the fruit of
fresh mature
coconuts without using high temperatures or chemicals; it's considered unrefined and a whole food.
It is
extracted from
fresh coconut using a wet - milled fermentation process that protects the beneficial properties of the
coconut.
Add chopped
fresh apple, brown sugar,
coconut oil, and vanilla
extract to blender pitcher.
In a small bowl mix melted
coconut oil, vanilla greek yogurt, vanilla
extract,
fresh lemon juice, and eggs.
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe
Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened
coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla
extract 1/4 teaspoon sea salt, plus more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions
ADVENTURE INGREDIENTS Bourbon Turbinado Sugar
Fresh Pomegranate Hibiscus Extra Virgin Olive Oil Peppercorn (any type — black, green, red) Pandan Leaf or Pandan Leaf
Extract Coconut Milk, Cream, Butter or Oil Oat Flour Carrot Sesame Seeds (black or white)
Fresh Croutons or Crostini
It can be concluded, therefore, that machine made «virgin»
coconut oils that use no heat, or «virgin»
coconut oils that do not use the wet - milling method to
extract coconut oil from
fresh coconut milk, are not transferring over the antioxidants present in
fresh coconut.